Miso-Marinated Pork Tenderloin with Cantaloupe and Cucumber Slaw recipe

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Ingredients

¼ cup mirin
¼ cup dry white wine
2 cloves garlic, minced
2 teaspoons chile paste
½ teaspoon minced fresh ginger root
½ cup miso paste
⅓ cup white sugar
2 (1 pound) pork tenderloins, trimmed of fat
½ cantaloupe - peeled, seeded, and thinly sliced
¼ small head napa cabbage, thinly sliced
2 shallots, thinly sliced
1 English cucumber - peeled, halved lengthwise, seeded. and thinly sliced
2 limes, juiced
½ bunch cilantro, roughly chopped
½ serrano chile pepper, seeded
3 tablespoons olive oil
1 tablespoon honey

Nutrition Info

374.5 calories
carbohydrate: 36.5 g
cholesterol: 65.5 mg
fat: 12.2 g
fiber: 3.1 g
protein: 27.9 g
saturatedFat: 2.6 g
servingSize: -
sodium: 936.5 mg
sugar: 24.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar, cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.

  2. Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.

  3. Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.

  4. Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.

  5. Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.

Recipe Yield

6 servings

Recipe Note

This is an easy dish that people will think you slaved over. Marinate overnight for best results, but it works great with as little as 4 hours in the marinade. This is great for a dinner party as most of it can be prepared the day before.

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